Socca is a pancake or flatbread made from chickpea flour, and is a great vehicle for a savory meal. Here it is used as a base for swiss chard, butternut squash, and hollandaise. I cooked the swiss chard with apricot preserves and added in apple cider vinegar, which gives the greens a delicious balance of sweet and sour. Top that with the rosemary butternut squash and drizzle with tangy popcorn hollandaise for a savory brunch.

A few additional notes: I incorporated crushed popcorn into the chickpea pancakes, but I don’t feel it added much, so this could easily be skipped. The hollandaise is adapted from Ann Gentry’s Vegan Family Meals; I used popcorn instead of roasted corn. I made both recipes to compare, and was pleasantly surprised to find the popcorn version similarly very tasty!

Remove from heat, stir in 1 tbsp apple cider vinegar, season with salt and pepper.

To serve, pile swiss chard on the socca, then the squash. Drizzle with hollandaise.

Here’s how I made the popcorn: Heat 1/3 cup peanut oil in a dutch oven. Drop 2 kernels in to test temperature, when they pop, remove and add enough kernels to barely cover the bottom of the pan, about ½ cup.